Description
Classic Italian Wedding Soup is a hearty and flavorful soup featuring tender homemade meatballs simmered with fresh vegetables, delicate acini di pepe pasta, and vibrant baby spinach, all enriched with chicken broth and a touch of lemon juice for brightness. This comforting soup is perfect for cozy dinners and embodies traditional Italian flavors.
Ingredients
Scale
Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
Soup
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 8 cups chicken stock or broth
- 1/2 cup acini di pepe or other small pasta
- 3 cups baby spinach
- 2 tablespoons freshly squeezed lemon juice
- Extra Parmesan cheese for serving
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Shape the meatballs: Form the mixture into small meatballs about 1 inch in diameter and place them on a tray to prepare for cooking.
- Brown the meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches and cook until they are browned on all sides, about 5 minutes. Remove the meatballs from the pot and set aside.
- Sauté the vegetables: In the same pot, add chopped onions, carrots, and celery. Cook until the vegetables are softened, about 5 minutes, stirring occasionally to prevent sticking.
- Simmer the soup: Pour in the chicken stock and bring the liquid to a boil. Return the browned meatballs to the pot and reduce the heat to maintain a gentle simmer. Let the soup cook for 20 minutes, allowing flavors to meld.
- Cook the pasta: Add the acini di pepe pasta to the pot and continue cooking for an additional 10 minutes, or until the pasta is tender but not mushy.
- Add spinach and lemon juice: Stir in the baby spinach and freshly squeezed lemon juice. Cook just until the spinach wilts, about 2 minutes, to preserve its bright color and nutrients.
- Season the soup: Taste the soup and adjust seasoning with additional salt and pepper as desired for a balanced flavor.
- Serve: Ladle the hot soup into bowls and garnish each serving with extra grated Parmesan cheese for added richness and taste.
Notes
- For a lighter version, substitute ground turkey for beef and pork.
- Acini di pepe pasta can be replaced with orzo or small ditalini pasta.
- The soup can be prepared a day in advance; store refrigerated and gently reheat before serving.
- If using low-sodium broth, adjust salt accordingly to taste.
- Additional herbs like thyme or basil can be added for extra flavor variation.
